From Our Editors
Agras Bay Leaf's chefs craft a menu full of the expected flavor of Indian food, but they've stowed away a few surprises, as well. They work with the cuisine's signature vegetables and proteins, such as lamb and goat, by incorporating them into rice biryanis, tandoori-broiled kebabs, and thick curries. In a departure from the typical, though, they populate certain dishes with tropical ingredients seldom seen in the average American kitchen or two-car garage. The chefs enrich rice stir-fires with the flesh of the sweet, fibrous jackfruit, fill dumplings with lotus stems, and turn all sorts of fruits and vegetables into a rainbow of piquant chutneys.